Follow this simple, methodical tutorial for How to Carve a Turkey. Using a sharp carving knife, carve one side completely before moving on to the second side. Anyone can do it!.
When your dream Thanksgiving turkey is done cooking and has cooled down, it’s time to carve it. When placed on a serving plate at the dinner table, a turkey that has been properly carved is both easy for your guests to use and beautiful to look at.
It’s easy to do, too. It might sound scary to carve a turkey, but once you know how to do it, you can slowly work your way through the bird. Work on one side at a time and you’ll be done in no time.
Carving a juicy, flavorful turkey breast starts long before you ever pick up a knife One of the most important steps is letting the turkey rest after it comes out of the oven. But how long should you let a turkey breast rest before carving?
Why You Need to Let Turkey Rest Before Carving
There are two main reasons to let a cooked turkey breast rest before slicing into it
1. Allows Juices to Redistribute
As the turkey cooks, the juices inside start to run clear and the proteins begin to tighten up. If you were to cut into the turkey immediately, those juices would run right out onto your cutting board.
By letting the turkey breast rest, you give time for the proteins to relax and the juices to redistribute back into the meat. This helps keep the turkey moist and flavorful.
2. Allows Carryover Cooking to Finish
Even after the turkey comes out of the oven, the inside will still be hot and the temperature will continue rising a bit more. This carryover cooking lets the inside fully cook through.
If you don’t let the turkey rest, the inside could still be undercooked when you slice into it.
How Long to Let a Turkey Breast Rest
So exactly how long should you let the turkey breast rest before carving? The general recommendation is:
- Whole turkey: Rest for 30-60 minutes
- Turkey breast: Rest for 15-30 minutes
A whole turkey needs more time because of its larger size. The breasts cook quicker, so they require less resting time.
For a bone-in turkey breast (about 5-7 lbs), let it rest for 20-30 minutes.
For a boneless turkey breast (3-5 lbs), rest for 15-20 minutes.
Test for Doneness Before Carving
Before slicing into the rested turkey breast, always check the internal temperature to ensure it’s fully cooked:
- Bone-in turkey breast: 170°F
- Boneless turkey breast: 165°F
Insert an instant-read thermometer into the thickest part without hitting bone. If the temperature is lower, let it rest longer until done.
How to Rest a Turkey Breast for Maximum Juiciness
Follow these simple steps for perfectly rested, easy-to-carve turkey:
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When the turkey breast reaches the target temp, remove it from the oven.
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Transfer to a cutting board and lightly tent with aluminum foil. You don’t want to wrap it fully or the skin may get soggy.
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Let rest for 20-30 minutes for a bone-in breast, 15-20 for boneless.
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Check the temperature in a few thick spots before carving to ensure doneness.
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Discard any juices accumulated in the cavity. Save any pan juices for gravy.
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Slice and serve!
Properly resting the turkey breast makes all the difference in creating a tender, juicy meal that your guests will rave about. So be sure not to rush the process. Letting the breast rest – not carving it straight from the oven – is the key to delicious holiday turkey.
Recipe tips and variations
- Plan on getting ¼ pound of turkey for each person, though some of that weight will come from the bones. About 12 people, or 18 cups of turkey, will be fed by this recipe, which is based on a 15-pound bird. The math is 12 people x 1. 25 pounds per person = 15-pound turkey.
- Storage: Cover leftovers and put them in the fridge for up to four days.
- Make ahead: My easy Make Ahead Turkey recipe will help you get ready for Thanksgiving faster. First, roast, carve, and freeze the turkey in its juices. Then thaw, reheat, and make the gravy.
- Cutting the turkey at the table: Use this method if you’d rather do everything behind the scenes than at the table. Make a base cut by cutting deeply across the breast toward the bone just above the joint where the thigh and shoulder meet. Starting near the breastbone, cut the meat into thin slices going up and down. End each slice at the base cut.
- If you want to make the best Thanksgiving or Sunday dinner ever, this is the guide for you. Learn how to buy, thaw, brine, and cook a turkey again. You’ll also see how easy it is to make turkey broth from bones and turkey gravy from fat in the pan.
- Roasting times can be different because your turkey may be a little bigger or smaller. When roasted at 325 degrees, a turkey that isn’t stuffed takes about 15 minutes per pound. But a good meat thermometer (165 degrees at the thickest part of the thigh) is the best way to tell if a turkey is cooked all the way through.
- Grilled Turkey Breast: This is my favorite recipe for grilled turkey breast. You can use it for Thanksgiving or Sunday dinner. The skin gets craveably crisp from a dry brine and basting, and the meat itself is juicy and tasty.
- Slow Cooker Turkey Breast: This recipe makes a tasty, tender bird that doesn’t take up any oven space.
- Make turkey broth or soup: the turkey carcass can be used to make homemade turkey broth or the best leftover turkey noodle soup you’ve ever had.
Most modern recipes don’t say to stuff a turkey because it’s not safe and the bird will cook more evenly. If you want to stuff your turkey, mix the wet and dry stuffing ingredients right before putting them in the turkey’s cavity. Make sure that any raw meat, poultry, or seafood that you use in the stuffing is fully cooked first. Do not stuff a bird with cooked stuffing. Loosely stuff the body and neck cavities with a large spoon or your hands; don’t pack it down too much because the stuffing will grow as it cooks. Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. For more information, see the USDA website. Stuffing chicken and Cornish hens is also discouraged.
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How long should a turkey breast rest before carving?
FAQ
How long should you let a turkey breast rest before carving?
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